SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
15 inspections
Inspection
Jul 30, 2026
Passed
2 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood vents & attachement at the Sea Grille observed with soils build up . Clean to remove
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker observed expired 7.1.26. Provide updated hood sticker from a licensed hood sticker company.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Jul 30, 2026 · Original Source
Inspection
Jul 24, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood vents & attachement at the Sea Grille observed with soils build up . Clean to remove
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker observed expired 7.1.26. Provide updated hood sticker from a licensed hood sticker company.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Jul 24, 2026 · Original Source
Inspection
May 26, 2026
Passed
2 recorded violations
minorCode 590.005/5-203.13-COther
Official wording
Service Sink (C)
Inspector’s notes
Facility observed without a service sink. PIC to provide plumbers report from a licensed plumber on the cost install of a service sink to: inca.prince@boston.gov *** Plumbers report was provide to be reviewed by ISD Health Management (4.22.26)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
2 bay food prep sink observed without an airgap. PIC to provide plumbers report from a licensed plumbers on the cost install of air gap to: inca.prince@boston.gov *** Air gap was installed. Waiting on ISD Plumbing division to review the work. (4.22.26)
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior/ gasket of multiple in line cold units (refrigerator/drawer) observed soiled interior of multiple low temp dishwasher observed soiled interior of ice machine observed soiled glass case bar observed soiled (stagnant soiled water) interior microwave (sea grille) observed soiled with visible food spills . Clean & sanitize to remove
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Facility observed without a service sink. PIC to provide plumbers report from a licensed plumber on the cost install of a service sink to: inca.prince@boston.gov *** Plumbers report was provide to be reviewed by ISD Health Management (4.22.26)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
2 bay food prep sink observed without an airgap. PIC to provide plumbers report from a licensed plumbers on the cost install of air gap to: inca.prince@boston.gov *** Air gap was installed. Waiting on ISD Plumbing division to review the work. (4.22.26)
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Soda runner & beer catch observed dispensing inside handwashing sink at the main bar. Discontinue to prevent contamination by hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
2 bay food prep sink observed without an airgap. PIC to provide plumbers report from a licensed plumbers on the cost install of air gap to: inca.prince@boston.gov
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Stagnant water and soda syrup observed downstairs in the lower level loose debris observed on the floor at the bar upstairs between the low temp dishwasher and handwashing sink. Clean to remove
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Old mice droppings observed on the floor in the kitchen downstairs (near the printer). Clean to remove PIC to provide current IPM report from a licensed exterminator to:inca.prince@boston.gov
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior/ gasket of multiple in line cold units (refrigerator/drawer) observed soiled interior of multiple low temp dishwasher observed soiled interior of ice machine observed soiled glass case bar observed soiled (stagnant soiled water) interior microwave (sea grille) observed soiled with visible food spills . Clean & sanitize to remove
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Facility observed without a service sink. PIC to provide plumbers report from a licensed plumber on the cost install of a service sink to: inca.prince@boston.gov
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Soda runner & beer catch observed dispensing inside handwashing sink at the main bar. Discontinue to prevent contamination by hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
2 bay food prep sink observed without an airgap. PIC to provide plumbers report from a licensed plumbers on the cost install of air gap to: inca.prince@boston.gov
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Stagnant water and soda syrup observed downstairs in the lower level loose debris observed on the floor at the bar upstairs between the low temp dishwasher and handwashing sink. Clean to remove
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Old mice droppings observed on the floor in the kitchen downstairs (near the printer). Clean to remove PIC to provide current IPM report from a licensed exterminator to:inca.prince@boston.gov
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Apr 13, 2026 · Original Source
Inspection
Nov 6, 2025
Report filed
3 recorded violations
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Resurface any and all rusted shelving units under prep tables where needed throughout the facility
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean inside all freezer / refrigeration units especially around the gaskets of the doors from all visible food spills stains and soils
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Nov 6, 2025 · Original Source
Inspection
Sep 25, 2025
Passed
1 recorded violation
majorCode 590.003/3-401.14-PFFood temperature
Official wording
Non-Continuous Cooking of Raw Animal Foods (Pf)
Inspector’s notes
In both kitchens observed fish with grill marks that per manager are grilled ahead of time but not fully cooked; discontinue non-continuous cooking until written procedures are submitted and approved by the regulatory authority.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Boston Inspectional Services Department, Sep 25, 2025 · Original Source
Inspection
Sep 4, 2025
Failed (extension granted)
10 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Requested a V/D clean up kit or procedures. They have a vomit kit but no procedures. (example of procedures provided)
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
At seafood grill area observed a pan of corn bread without any overhead protection and a can of opened uncovered sardines inside a reachin refrigerator; provide overhead protection or coverings for all foods; manager provided a sheet of wax paper for corn bread and voluntairly discarded the can of sardines.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In dry batter storage container scoop was stored with handle touching product; have scoops stored so that the handles are not touching food manager corrected on site.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
In both kitchens observed fish with grill marks that per manager are grilled ahead of time but not fully cooked; discontinue non-continuous cooking until written procedures are submitted and approved by the regulatory authority.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
In a chef drawers the temperature of raw shrimp was 55F and cut cherry tomatoes was 45F; provide cold holding of TCS food at least 41F. If products are being prepared make sure they are chilling items to 41F before putting on the service line.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At second floor bar area the low temperature dish machine was tested at 0ppm three times; the location will use a different dish machine until a technician can fix the unit later today (service call was placed during visit and tech arrived and was working on machine)
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
At raw bar clean interior of glass door sliding refrigerator and behind equipment of soils / in kitchen clean interior of Blodget oven of carbon and grease buildup clean interior and exterior of fryolator clean shelving underneath food prep area of heavy soils / in basement oyster walkin clean fanguards of heavy dust buildup / at kitchen panini press of accumulated carbon buildup and clean exterior of upright freezer and walls and floors of heavy soils buildup / at big kitchen there was heavy soils in the interior of the machine and on the underside of the front door clean and sanitize. Clean nonfood contact services to remove debris
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
In main large kitchen observed one hand sink blocked by an oyster shucking cart and another hand sink blocked by empty pastic containers; manager removed obstacles but upon reentering main kitchen the oyster shucking cart was blocking a hand sink again; hand sinks must be accessible. Properly retrain staff ot keep sinks accessible
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
In the basement area at the soda syrup lines there was an excessive number of active small flies; clean and sanitize area and have pest control treat for small flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Upright freezer at seafood grill area has a damaged gasket; repair or replace.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Sep 4, 2025 · Original Source
Inspection
Aug 29, 2025
Failed
10 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Requested a V/D clean up kit or procedures. They have a vomit kit but no procedures. (example of procedures provided)
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
At seafood grill area observed a pan of corn bread without any overhead protection and a can of opened uncovered sardines inside a reachin refrigerator; provide overhead protection or coverings for all foods; manager provided a sheet of wax paper for corn bread and voluntairly discarded the can of sardines.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In dry batter storage container scoop was stored with handle touching product; have scoops stored so that the handles are not touching food manager corrected on site.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
In both kitchens observed fish with grill marks that per manager are grilled ahead of time but not fully cooked; discontinue non-continuous cooking until written procedures are submitted and approved by the regulatory authority.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
In a chef drawers the temperature of raw shrimp was 55F and cut cherry tomatoes was 45F; provide cold holding of TCS food at least 41F. If products are being prepared make sure they are chilling items to 41F before putting on the service line.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At second floor bar area the low temperature dish machine was tested at 0ppm three times; the location will use a different dish machine until a technician can fix the unit later today (service call was placed during visit and tech arrived and was working on machine)
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
At raw bar clean interior of glass door sliding refrigerator and behind equipment of soils / in kitchen clean interior of Blodget oven of carbon and grease buildup clean interior and exterior of fryolator clean shelving underneath food prep area of heavy soils / in basement oyster walkin clean fanguards of heavy dust buildup / at kitchen panini press of accumulated carbon buildup and clean exterior of upright freezer and walls and floors of heavy soils buildup / at big kitchen there was heavy soils in the interior of the machine and on the underside of the front door clean and sanitize. Clean nonfood contact services to remove debris
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
In main large kitchen observed one hand sink blocked by an oyster shucking cart and another hand sink blocked by empty pastic containers; manager removed obstacles but upon reentering main kitchen the oyster shucking cart was blocking a hand sink again; hand sinks must be accessible. Properly retrain staff ot keep sinks accessible
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
In the basement area at the soda syrup lines there was an excessive number of active small flies; clean and sanitize area and have pest control treat for small flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Upright freezer at seafood grill area has a damaged gasket; repair or replace.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Aug 29, 2025 · Original Source
Inspection
Mar 10, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 10, 2025 · Original Source
Inspection
Nov 5, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Nov 5, 2024 · Original Source
Inspection
Jul 30, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 30, 2024 · Original Source
Inspection
Mar 4, 2024
Report filed
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean in between all " in line " cooking equipment - fryolators - interior and exterior of all refrigeration / freezerunits - exterior of all bulk food containers - shelving units in the kitchen and behind all bar counter tops from visible food spills stains and soils
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Ensure to change up all the towels being used behind the " raw bar" when entering the establishment being used to collect water and ice spills - change throughout the day as needed
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Ensure all staff handling foods are wearing proper air restraints during hours of operation [ cashiers and any other non food affiliated employees are excempt ]
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Official record from Boston Inspectional Services Department, Mar 4, 2024 · Original Source
Inspection
Nov 22, 2023
Passed
2 recorded violations
minorCode 590.006/6-201.12-CFacility maintenance
Official wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s notes
Baffles at hoods with carbon build up clean to remove
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
1) Mouse droppings found in waitstaff area on first floor on floor under storage cabinets clean to remove 2) Dead mouse and droppings found under host stan area on second floor clean to remove (Mouse was removed to trash bag and disposed). 3) Debris and droppings found at waitstaion on second floor clean to remove
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Nov 22, 2023 · Original Source
Inspection
Nov 14, 2023
Failed
2 recorded violations
minorCode 590.006/6-201.12-CFacility maintenance
Official wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s notes
Baffles at hoods with carbon build up clean to remove
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
1) Mouse droppings found in waitstaff area on first floor on floor under storage cabinets clean to remove 2) Dead mouse and droppings found under host stan area on second floor clean to remove (Mouse was removed to trash bag and disposed). 3) Debris and droppings found at waitstaion on second floor clean to remove
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.